15 easy dosa recipes to try at home
Ingredients:
200 g rundkorn Reis
200 g Kichererbsen
Water
Salt
Instructions:
1. Soak the rice and chickpeas separately in water overnight. Drain the water the next day.
2. Grind the soaked rice and chickpeas separately to form a smooth batter.
3. Mix the rice and chickpea batters together. Add salt and mix well.
4. Allow the batter to ferment for 8-10 hours or overnight.
5. Heat a non-stick pan and pour a ladleful of batter onto the center of the pan.
6. Spread the batter in a circular motion to form a thin dosa.
7. Drizzle some oil around the edges and on top of the dosa, and cook until it turns golden brown.
8. Flip the dosa and cook for another minute.
9. Remove the dosa from the pan and serve hot with chutney or sambar.
How to prepare:
Dosas are a popular South Indian dish made from fermented rice and lentil batter. They are crispy, thin pancakes that are typically served with chutney and sambar. Here is a simple recipe to make dosas at home:
1. Soak 200 g of rundkorn rice and 200 g of Kichererbsen in water overnight.
2. Drain the water and grind the soaked rice and chickpeas separately to form a smooth batter.
3. Mix the rice and chickpea batters together in a bowl. Add salt and mix well.
4. Allow the batter to ferment for 8-10 hours or overnight. The batter should double in volume and become slightly sour.
5. Heat a non-stick pan on medium heat and pour a ladleful of batter onto the center of the pan.
6. Quickly spread the batter in a circular motion to form a thin dosa.
7. Drizzle some oil around the edges and on top of the dosa.
8. Cook the dosa until it turns golden brown and crispy.
9. Flip the dosa and cook for another minute on the other side.
10. Remove the dosa from the pan and serve hot with your favorite chutney or sambar.
Preparation time:
The total preparation time for making dosas is approximately 10-12 hours, which includes soaking and fermenting the batter. The actual cooking time for each dosa is around 2-3 minutes.
Servings:
This dosa recipe makes around 12-15 dosas, depending on the size of the dosa.
Nutrition Facts:
Since dosas are made from fermented rice and lentil batter, they are rich in carbohydrates and protein. They are also low in fat and calories. However, the exact nutritional content may vary depending on the size and ingredients used in the dosa.
Tips:
- Make sure to soak the rice and chickpeas overnight to ensure a smooth batter.
- Ferment the batter for at least 8-10 hours to achieve the perfect texture and flavor.
- Use a non-stick pan to cook the dosas, as it requires less oil and prevents sticking.
- Serve the dosas hot with a variety of chutneys and sambar for a complete meal.
FAQs:
Q: Can I use any other type of rice instead of rundkorn rice?
A: Yes, you can use any variety of rice for making dosas, but rundkorn rice is commonly used due to its texture and taste.
Q: Can I skip fermenting the batter?
A: Fermenting the batter is essential to achieve the traditional taste and texture of dosas. Skipping the fermentation process may result in dense and heavy dosas.
Q: Can I make the dosa batter in advance?
A: Yes, you can make the dosa batter in advance and store it in the refrigerator for up to 2-3 days. Make sure to bring the batter to room temperature before making dosas.
Q: Can I freeze the dosa batter?
A: Yes, you can freeze the dosa batter for longer storage. Thaw the frozen batter in the refrigerator overnight before using it.
Enjoy trying these delicious dosa recipes at home and savor the authentic flavors of South India!
